A delicious Kimchi Pork Miso Soup recipe that's easy to make in just 10 minutes. This dish features chunky vegetables, tender pork, and a rich miso base with a spicy kick from kimchi. It's a warming and satisfying soup you'll want to eat every day, guaranteed to please the whole family. Try this time-saving, nutritious, and delightful soup!
Ingredients
Main Ingredients (2 servings)
- Potato 1 (150g)
- Daikon Radish 1/4 (250g)
- Carrot 1/4 (50g)
- Pork Belly Slices 100g
- Kimchi 60g
Seasonings
- Dashi Granules 2 tsp
- Miso Paste 2 tbsp
- Sesame Oil 1 tsp
Steps
- Peel and remove any eyes from 1 Potato (150g).
- Cut the potato into 8 wedges and place in a heatproof container.
- Cover the container with plastic wrap and microwave on 600W for 2 minutes.
- Thinly slice 1/4 Daikon Radish (250g) into 3mm strips.
- Thinly slice 1/4 Carrot (50g) into 3mm strips.
- In a pot, combine 600ml Water and 2 tsp Dashi Granules, and bring to a boil.
- Once boiling, tear 100g Pork Belly Slices into bite-sized pieces and add to the pot.
- After adding the pork, add the sliced Daikon Radish, Carrot, and the microwaved potato. Bring back to a boil.
- Skim off any scum that rises to the surface from the pork.
- Cook over medium heat for about 5-6 minutes until the daikon radish becomes translucent. [Pro Tip] Thinly slicing the daikon radish and carrot allows them to cook faster.
- Once all ingredients are cooked, turn off the heat and dissolve 2 tbsp Miso Paste into the soup.
- After dissolving the miso, stir in 1 tsp Sesame Oil and mix well. [Pro Tip] Adding sesame oil at the end enhances the overall richness and aroma.
- Ladle into bowls and top the center with 60g Kimchi (approx. 30g per serving).
- Mix everything well just before eating.
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